Caviar and fish roe substitutes: Current status of their nutritive value, bio-chemical diversity, authenticity and quality control methods with future perspectives
Background Caviar, salt-cured unfertilized roe of sturgeon fish, is a food delicacy associated
with royalty and nutritive properties since prehistoric times. The drastic decline in wild …
with royalty and nutritive properties since prehistoric times. The drastic decline in wild …
Physicochemical properties of skin gelatin from farmed Amur sturgeon (Acipenser schrenckii) as influenced by acid pretreatment
Physicochemical properties of Acipenser schrenckii skin gelatin were determined as a
function of acid pretreatment. Yield and gel strength of gelatin were decreased as the acid …
function of acid pretreatment. Yield and gel strength of gelatin were decreased as the acid …
Production of Biscuit from Chinese Sturgeon Fish Fillet Powder (Acipeneser sinensis): A Snack Food for Children
B Abraha, A Mahmud, H Admassu… - Journal of Aquatic …, 2018 - Taylor & Francis
Malnutrition in children is a current global burden. A common snack for children is biscuits
prepared from cereals. However, these types of biscuits have low protein content. Therefore …
prepared from cereals. However, these types of biscuits have low protein content. Therefore …
A multi-criteria evaluation method for sturgeon farming site selection in the southern coasts of the Caspian Sea
Nowadays, human societies encounter the challenges to provide food and livelihood of the
people. The aquaculture industry is one of the essential solutions dealing with these …
people. The aquaculture industry is one of the essential solutions dealing with these …
[PDF][PDF] Production and quality evaluation of biscuit incorporated with fish fillet protein concentrate
B Abraha, A Mahmud, H Admassu, F Yang… - J. Nutr. Food …, 2018 - academia.edu
This research was aimed to evaluate the physico-chemical and nutritional qualities of biscuit
produced from sturgeon fillet protein concentrate (SFPC), based on gross chemical …
produced from sturgeon fillet protein concentrate (SFPC), based on gross chemical …
[PDF][PDF] Fatty acid and proximate composition of farmed great sturgeon (Huso huso) affected by thawing methods, frying oils and chill storage
The objective of this study was to investigate the changes in proximate and fatty acid
composition of farmed great sturgeon (Huso huso) as influenced by thawing methods, frying …
composition of farmed great sturgeon (Huso huso) as influenced by thawing methods, frying …
An assessment of the characteristics of world production of Siberian sturgeon destined to human consumption
M Chebanov, P Williot - The Siberian Sturgeon (Acipenser baerii, Brandt …, 2017 - Springer
This chapter provides an overview on the world gross production of Siberian sturgeon and
its related farmed caviar. The different production structures (flow-through raceways, cages …
its related farmed caviar. The different production structures (flow-through raceways, cages …
Effect of alive weight on body composition and fatty acid content of farmed beluga sturgeon (Huso huso)
The correlation between alive weight of farmed beluga (Huso huso)(ranging from 1 to 89 kg)
and body composition and fatty acid content was examined for the first time. In all weight …
and body composition and fatty acid content was examined for the first time. In all weight …
Omega-6/omega-3 essential fatty acid ratio in cultured beluga sturgeon
The balance of omega-6/omega-3 fatty acids is an important factor in human health. High
omega-6 fatty acid content in the diet along with a high omega-6/omega-3 ratio can lead to …
omega-6 fatty acid content in the diet along with a high omega-6/omega-3 ratio can lead to …
Effects of marination, cooking and storage on physico-chemical and microbiological properties of ready to eat trout döner kebab
The aim of this work was to investigate the use of rainbow trout (Oncorhynchus mykiss) in
ready to eat döner kebab production and determine the effects of marination, cooking and …
ready to eat döner kebab production and determine the effects of marination, cooking and …